Saturday, January 14

Mustard Crumbed Liver, Celeriac Remoulade, Crispy Streaky

A cracking little starter - on at the pub right now - and inspired by Toby Gritten from the Pump House Restaurant in Bristol. The liver was on a tasting menu Toby and I did on New Years eve and I have put my own spin on it here. If you are wondering what to do with the other half of the celeriac, boil up with potatoes to make a great mash to go with bangers and onion gravy. Serves four.

English mustard - 1 heaped tbsp
1 medium egg
Lamb or calves Liver - 4x80g portions, about 1/2 inch thick
Dry breadcrumbs - a few large handfuls
Plain flour - for dusting
Streaky bacon - 4 rashers
Celeriac - 1/2, peeled
Capers - 2 tsp
Dijon Mustard - 2 tsp
Wholegrain mustard - 2 tsp
Quality mayonnaise - 3 tbsp
Parsley - a small handful, finely chopped
Banana shallot - 1, peeled & very finely chopped
Vegetable oil for deep frying

Remove the liver from the fridge 30 mins before you cook to allow it to come to room temperature. The liver may have a shiny thin membrane over its surface, you need to peel this off or it will go tough when cooked. Also remove any white sinew or large blood vessels - if you are squeamish, ask your nice butcher to do this for you!

Mix the mayonnaise with the capers, parsley, shallot, the Dijon and wholegrain mustards - season well. Finely shred the celeriac on a mandolin or take your time and do by hand, cutting first into thin strips, then into fine spaghetti. Mix with the mayonnaise and check the seasoning. 

Lay a piece of parchment on a baking sheet then lay on the bacon rashers. Cover with more parchment then lay a second baking sheet on top so the bacon is sandwiched - this keeps the bacon flat when cooking and gives a pretty end result.. Bake at 200c for 10 to 15 mins until the bacon is crisp and golden.

Beat the egg with the English Mustard then dip the liver into flour, the mustardy egg mix, then breadcrumbs to completely coat. Heat your oil to 170c (you will need a thermometer here or set the deep fat fryer to the right setting). Fry the liver until golden - approx. 2 mins. Remove from the fat and allow to rest in a warm place on kitchen roll. You must let the liver rest for 5 mins. This allows the juices to redistribute in the liver and prevents blood lee king onto the plate when you cut it open. Plate as per the picture above....simples.

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